Tuscan Pot-Roasted Shoulder of Lamb (Crock Pot)
- Ready In:
- 6hrs 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 kg lamb shoulder, bone removed and tied with string
- 3 large garlic cloves
- 12 small rosemary sprigs
- 115 g lean rindless bacon, chopped
- 1 onion, chopped
- 3 carrots, finely diced
- 3 celery ribs, finely diced
- 2⁄3 cup red wine
- 1 1⁄4 cups vegetable stock
- 14 ounces chopped tomatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 14 ounces cannellini beans, drained and rinsed
- potato, to serve
- crusty bread, to serve
directions
- Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
- While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
- Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
- Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
- Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
- Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
- Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
- Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
- Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
- Serve with potatoes and crusty bread.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>